If you love warm, soft cookies with a gooey center, these Banana and Nutella Stuffed Cookies are the treat you’ve been waiting for. They’re cozy, chocolatey, and just a little bit extra in the best way. The banana adds natural sweetness and moisture, while the Nutella melts into a rich, creamy pocket inside.

They’re impressive enough for a special occasion but simple enough for a weekday bake. Grab a spoon, a bowl, and your sweet tooth—these won’t last long.

Banana and Nutella Stuffed Cookies – Soft, Gooey, and Irresistible

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Ingredients

 

• 1/2 cup 120 g Nutella or chocolate-hazelnut spread
• 2 cups 240 g all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon optional but recommended
• 1/2 cup 115 g unsalted butter, softened to room temperature
• 1/2 cup 100 g granulated sugar
• 1/2 cup 110 g packed light brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 medium ripe banana mashed (about 1/2 cup, 120 g)
• 3/4 cup 130 g chocolate chips or chunks (optional, for extra chocolate)

Instructions

 

• Freeze the Nutella: Line a plate with parchment. Scoop Nutella into 12 small mounds (about 2 teaspoons each).

  Freeze until firm, at least 30–45 minutes. This makes stuffing easier and prevents leaks.
• Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

  Set aside.
• Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
• Add egg and vanilla: Beat in the egg and vanilla until smooth and glossy.
• Fold in the banana: Mash the banana until nearly smooth with a few small bits. Stir it into the butter mixture just until combined.

  The batter will look slightly curdled—that’s okay.
• Add dry ingredients: Add the dry mixture to the wet and mix on low until just combined. Do not overmix. If using chocolate chips, fold them in now.
• Chill briefly: Cover and chill the dough for 20–30 minutes. This helps prevent spreading and makes shaping easier since banana adds moisture.
• Shape the cookies: Scoop about 2 tablespoons of dough and flatten it into a disk in your palm.

  Place a frozen Nutella mound in the center. Top with another 1 tablespoon of dough and seal the edges well, rolling gently to form a ball. Repeat with remaining dough and Nutella.
• Bake: Arrange cookies on prepared sheets, spacing them a few inches apart.

  Bake 10–12 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake or you’ll lose the gooey center.
• Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool. They’ll continue to set as they cool.
• Serve warm: These are best slightly warm when the centers are melty. If cooled, rewarm in the microwave for 10–12 seconds.

Tried this recipe?Let us know how it was!

What Makes This Recipe So Good

• Gooey center: That molten Nutella core is pure bliss and pairs perfectly with banana.
• Soft, bakery-style texture: The banana keeps the cookies tender without being cakey.
• Big flavor payoff: Brown sugar, vanilla, and a hint of cinnamon deepen the banana-chocolate combo.
• Freezer-friendly: Prep Nutella centers and cookie dough ahead for quick, fresh-baked cookies anytime.
• Simple ingredients: No fancy tools required—just a mixer, a bowl, and a baking sheet.

Step-by-Step Instructions

1. Freeze the Nutella: Line a plate with parchment. Scoop Nutella into 12 small mounds (about 2 teaspoons each).
   

   Freeze until firm, at least 30–45 minutes. This makes stuffing easier and prevents leaks.

2. Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
3. Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
   

   Set aside.

4. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
5. Add egg and vanilla: Beat in the egg and vanilla until smooth and glossy.
6. Fold in the banana: Mash the banana until nearly smooth with a few small bits. Stir it into the butter mixture just until combined.
   

   The batter will look slightly curdled—that’s okay.

7. Add dry ingredients: Add the dry mixture to the wet and mix on low until just combined. Do not overmix. If using chocolate chips, fold them in now.
8. Chill briefly: Cover and chill the dough for 20–30 minutes. This helps prevent spreading and makes shaping easier since banana adds moisture.
9. Shape the cookies: Scoop about 2 tablespoons of dough and flatten it into a disk in your palm.
   

   Place a frozen Nutella mound in the center. Top with another 1 tablespoon of dough and seal the edges well, rolling gently to form a ball. Repeat with remaining dough and Nutella.

10. Bake: Arrange cookies on prepared sheets, spacing them a few inches apart.
    

    Bake 10–12 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake or you’ll lose the gooey center.

11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool. They’ll continue to set as they cool.
12. Serve warm: These are best slightly warm when the centers are melty. If cooled, rewarm in the microwave for 10–12 seconds.

Storage Instructions

• Room temperature: Store fully cooled cookies in an airtight container for up to 2 days.
• Refrigerator: Keeps well for 4–5 days.
  

  Warm briefly before serving for the best texture.

• Freezer (baked): Freeze cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temp or warm in a 300°F (150°C) oven for 5–7 minutes.
• Freezer (unbaked): Freeze stuffed dough balls on a sheet until solid, then bag and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 12–14 minutes.
• Make-ahead tip: Keep a stash of frozen Nutella mounds.
  

  They’re handy for last-minute baking.

Benefits of This Recipe

• Balanced sweetness: Banana naturally sweetens and moistens the dough, so the cookies aren’t cloying.
• Kid- and crowd-friendly: Familiar flavors with a fun surprise inside.
• Flexible: Works with chocolate chips, nuts, or even a swirl of peanut butter.
• Minimal equipment: One bowl for wet ingredients, one for dry, and a baking sheet.
• Great texture contrast: Crisp edges, soft centers, and a silky middle.

Pitfalls to Watch Out For

• Skipping the Nutella freeze: Warm Nutella oozes out during baking. Freezing prevents leaks and keeps the center molten.
• Overripe or too much banana: Excess moisture leads to cakey or spread-out cookies. Measure about 1/2 cup mashed banana.
• Overmixing the dough: This can make cookies tough.
  

  Mix just until the flour disappears.

• Overbaking: Pull them when edges set and tops are pale. They finish on the sheet.
• Not sealing the dough well: Press seams firmly around the Nutella to avoid blowouts.

Recipe Variations

• Peanut Butter Twist: Replace 1/4 cup butter with 1/4 cup creamy peanut butter. Stuff with Nutella as directed.
• Hazelnut Crunch: Add 1/2 cup toasted chopped hazelnuts to the dough for extra texture.
• Dark Chocolate Lovers: Use dark chocolate chips and a pinch of espresso powder to deepen the flavor.
• Cinnamon Sugar Finish: Roll dough balls lightly in cinnamon sugar before baking for a churro-like edge.
• Gluten-Free Swap: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
  

  Chill dough a bit longer if sticky.

• Dairy-Free Option: Use plant-based butter and a dairy-free hazelnut spread. Texture will still be tender.

FAQ

Can I use very ripe bananas?

Yes, as long as you measure 1/2 cup mashed banana. If your banana is extra large or very liquidy, blot it lightly with a paper towel to avoid adding too much moisture.

My cookies turned out cakey.

What went wrong?

Cakey cookies usually mean too much banana, overmixing, or overbaking. Measure the banana, mix only until combined, and pull the cookies when the edges set but the centers look soft.

Do I have to chill the dough?

It’s strongly recommended. Chilling helps control spread and makes the dough easier to shape around the Nutella.

Can I stuff these with something other than Nutella?

Absolutely.

Try peanut butter, Biscoff spread, dulce de leche, or a square of chocolate. Adjust freezing time as needed for softer fillings.

How do I make them smaller?

Use 1 tablespoon of dough on the bottom and 1 teaspoon of Nutella per cookie. Reduce baking time to about 8–9 minutes, watching closely.

Can I use whole wheat flour?

You can swap up to half the all-purpose flour for white whole wheat.

Expect a slightly heartier texture and deeper flavor.

Why did my Nutella harden after cooling?

Nutella firms up as it cools. Rewarm the cookie briefly in the microwave or a low oven to bring back the gooey center.

Do I need a mixer?

A hand or stand mixer makes creaming butter and sugar easier, but you can mix by hand with a sturdy spatula. Just cream the butter and sugars well for light, tender cookies.

Wrapping Up

These Banana and Nutella Stuffed Cookies hit that perfect spot between cozy and indulgent.

With a soft banana-kissed dough and a molten chocolate-hazelnut center, they feel special without any fuss. Keep a batch of frozen Nutella mounds on hand, and fresh, warm cookies are never far away. Bake them for gatherings, gifts, or a quiet night in—and don’t be surprised when the plate empties fast.